The Bakers Wall

15/06/2026

A feel good moment when a customer loves a creation from yours truly 😊💃🏿❤️

Ask me how😂

Contact 71801779 for your cake requests

04/06/2026

Thank you so much.
We appreciate every single one of you 🙏🏿

With Love 🧡

02/06/2026

Burgundy 🎂 ♥️ 🍷
We are still caking
Contact 71801779

20/05/2026

Moist Layered Carrot Cake

Ingredients

Dry ingredients
• 2½ cups all-purpose flour
• 2 cups brown sugar
• 1 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg (optional)

Wet ingredients
• 1½ cups vegetable oil
• 4 large eggs
• 2 tsp vanilla extract

Add-ins
• 3 cups finely grated carrots
• ¾ cup chopped pecans or walnuts
• ½ cup raisins (optional)

Instructions
1. Preheat oven to 180°C (350°F).
Grease and line three 8-inch cake pans.
2. Mix dry ingredients
In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients
In another bowl whisk oil, brown sugar, eggs, and vanilla until smooth.
4. Combine
Add the dry ingredients into the wet mixture and mix until just combined.
5. Add carrots and nuts
Fold in grated carrots, chopped pecans, and raisins.
6. Bake
Divide batter evenly into pans and bake 30–35 minutes until a toothpick comes out clean.
7. Cool completely before frosting.

15/05/2026

We are still caking
Contact 71801779

09/05/2026

08/05/2026

Lemon Curd Recipe ❤️
Ingredients
4 egg yolks
1/3 cup freshly squeezed lemon juice 🍋
1 tablespoon lemon zest
3/4 cup sugar
125g margarine or 1/2 cup
1 teaspoon vanilla essence
Method
In a mixing bowl, combine the sugar and lemon zest. Mix well to release the lemon flavor.
Add the egg yolks and whisk for about 4 minutes until the mixture becomes smooth and slightly lighter in color.
Pour in the freshly squeezed lemon juice and mix well.
Transfer the mixture to a saucepan or pot and cook over medium heat, stirring continuously to prevent curdling.
Continue cooking until the mixture thickens and starts to bubble gently.
Remove from the heat, then add the margarine and vanilla essence. Stir until fully melted and well combined.
Allow the lemon curd to cool completely, then transfer it into an airtight container and refrigerate.
Serving Suggestions
This delicious homemade lemon curd is perfect for cheesecakes, lemon thumbprint cookies, cake fillings, spreads, desserts, and more. 🍋✨

08/05/2026

Well are still caking
Contact 71801779

08/05/2026

Melt-in-your-mouth Butter Cookies

⭐ 1. BUTTER COOKIES (Melt-in-Your-Mouth)

Soft, piped shell-shaped cookies (top-left in image)

Ingredients
• 250 g (1 cup + 2 tbsp) unsalted butter, room temp
• 90 g (¾ cup) powdered sugar
• 1 tsp vanilla
• 1 large egg
• 300 g (2½ cups) all-purpose flour
• 2 tbsp cornstarch
• Pinch of salt

Instructions
1. Beat butter + powdered sugar until pale and fluffy.
2. Add egg + vanilla and mix.
3. Add flour, cornstarch, and salt. Mix until soft.
4. Transfer to piping bag fitted with star nozzle.
5. Pipe shells on lined tray.
6. Bake at 160°C (320°F) for 12–15 mins until edges are pale golden.
7. Cool completely before packaging.

⭐ 2. JAM-FILLED LINZER COOKIES

(The cookies with holes and red jam)

Ingredients

Dry:
• 300 g (2½ cups) all-purpose flour
• 100 g (1 cup) almond flour (or substitute more all-purpose flour)
• 100 g (½ cup) sugar
• ½ tsp baking powder
• Pinch of salt

Wet:
• 200 g (¾ cup + 2 tbsp) butter, cold
• 1 egg
• 1 tsp vanilla

Filling:
• Strawberry or raspberry jam
• Powdered sugar for dusting

Instructions
1. Mix all dry ingredients in a bowl.
2. Add cold butter and rub or mix until crumbly.
3. Add egg + vanilla and bring into a dough. Do not overmix.
4. Wrap and chill for 30 minutes.
5. Roll dough to ¼ inch (0.6 cm) and cut circles.
6. Cut small holes in half of the circles (for the tops).
7. Bake at 170°C (340°F) for 10–12 minutes.
8. Cool completely.
9. Dust the top cookies with powdered sugar.
10. Spread jam on the base cookies and sandwich.

⭐ 3. CHOCOLATE-DIPPED SANDWICH COOKIES

(The plain sandwich cookies and the chocolate-covered ones)

Ingredients
• 300 g (2½ cups) flour
• 150 g (¾ cup) sugar
• 200 g (¾ cup + 2 tbsp) cold butter
• 1 egg
• 1 tsp vanilla
• Pinch of salt
• Melted milk or dark chocolate for dipping/filling

Instructions
1. Mix flour, sugar, and salt in a bowl.
2. Add butter and crumble until sandy.
3. Add egg + vanilla and form a soft dough.
4. Chill 20–30 minutes.
5. Roll and cut into round shapes.
6. Bake at 170°C (340°F) for 10–12 minutes.
7. Cool completely.
8. Sandwich cookies with a thin layer of melted chocolate.
9. Dip the top half in chocolate if desired.
10. Let chocolate set before packaging.

⭐ PACKAGING TIP (like your image)
• Use clear cellophane bags
• Tie with satin ribbon
• Arrange cookies tightly so they stand upright

26/04/2026

Hi aspiring Bakers

We just completed another beginner baking class.
If you missed it you can still register for the next class.
The class fee is P600.
This is a group class for a maximum of 4 people and a minimum of 2 people.

Contact 71801779 for more enquiries